WO1990009105A1 - Process for manufacturing bakery products - Google Patents

Process for manufacturing bakery products Download PDF

Info

Publication number
WO1990009105A1
WO1990009105A1 PCT/EP1990/000188 EP9000188W WO9009105A1 WO 1990009105 A1 WO1990009105 A1 WO 1990009105A1 EP 9000188 W EP9000188 W EP 9000188W WO 9009105 A1 WO9009105 A1 WO 9009105A1
Authority
WO
WIPO (PCT)
Prior art keywords
dough
filling
baked
collagen
film
Prior art date
Application number
PCT/EP1990/000188
Other languages
German (de)
French (fr)
Inventor
Herbert Jäger
Original Assignee
Naturin-Werk Becker & Co.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Naturin-Werk Becker & Co. filed Critical Naturin-Werk Becker & Co.
Publication of WO1990009105A1 publication Critical patent/WO1990009105A1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/26—Partially or completely coated products the coating forming a barrier against migration
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/34—Filled, to be filled or stuffed products the filling forming a barrier against migration
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas

Definitions

  • the invention relates to a process for the production of baked goods which consist of a dough component and at least one support and / or filling from a foodstuff which contains liquid and / or flavorings in the surrounding dough during the baking process or when it is subsequently left to stand component dispenses. t.
  • the dough casing can consist of a puff pastry, short pastry, yeast, bread or bread dough and can be seasoned with conventional ingredients such as sugar, salt or other spices.
  • Typical baked goods which are refined in numerous variations with different toppings or fillings to highly valued specialties, include pies in their very broad design, pizzas and cakes. These basic design forms vary according to the different customs of regional kitchens and appear as modifications of the basic forms mentioned under various names.
  • Pasties are also known in Russian cuisine, for example salmon pate.
  • topping pizzas especially pre-baked frozen pizzas that are baked after thawing _ >
  • the object of the present invention was to provide a process for the production of baked goods with the structure described, in which the disadvantages of soaking, non-rising of the dough or tearing of the dough casing described are avoided.
  • the dough on the underside of the baked goods only absorbs insignificant amounts of liquid, so it rises better and is significantly crispier after baking than without using the collagen foil. It has also been found that when used. the collagen film, the dough casing tears open considerably less often.
  • Collagen foils are known as tubular and flat foils. They are described for example in DE-PS 642 922 and can be manufactured on a film casting machine, for example according to DE-PS 842 825 and US-PS 2,747,228. Collagen films are used for a wide variety of applications. In medical technology, such as in the US PS 2,747,228 and US Pat. No. 3,014,024, they are used as an intermediate for the production of surgical sutures.
  • An edible collagen film suitable for the process according to the invention is obtained from cattle hides.
  • a depilated cow skin is cleaned by scraping meat, fat and connective tissue.
  • the outer so-called grain side is split off with a uniform thickness of 2 to 4 mm - depending on the intended use.
  • the remaining inner part, the so-called meat gap essentially consists of the reticular layer of the corium, the dermis. It represents an intimate network of collagen fibers that can be more than 1 cm thick.
  • the collagen fibers of the bovine hide gap are brought into the form of a kneadable mass by chemical and mechanical digestion.
  • a pourable mass is produced by adding plasticizers and, if appropriate, crosslinking agents and diluting with water.
  • plasticizers and, if appropriate, crosslinking agents and diluting with water Of course, these and possibly other additives such as colorants, lubricants and release agents, fillers, etc. must be suitable for use in the process according to the invention.
  • the collagen fiber mass is then brought to a suitable conveyor belt in a uniform thickness and then guided through a drying tunnel, the fiber mass being dried to form a film.
  • a collagen mass with a dry matter content of 0.5 to 5% by weight, preferably 1 to 3% by weight, is prepared to produce a film suitable for the process according to the invention.
  • the collagen mass contains, based on the total dry matter content, between 5 and 50% by weight, preferably 20 to 30% by weight, of gelatin.
  • plasticizer preferably for example 15 to 30% by weight of glycerol and / or sorbitol, and between 5 and 25% by weight of cellulose flour can be mixed in.
  • the film After casting the film on a suitable conveyor belt and drying in a hot air tunnel, the film is obtained in a thickness between 10 and 100 ⁇ m, preferably 15 to 25 ⁇ m, in practically any width. Usual manufacturing widths are 19, 33 and 57 cm.
  • the collagen can be treated in different ways to adapt it to the respective purpose.
  • the collagen film can be made soluble in hot water by subjecting the starting material to an enzyme treatment.
  • a film made from such a material can be used for packaging portioned foods which are prepared in hot water. The unopened pack is placed in hot water and the contents are released after the film has dissolved.
  • a wet-strength film made from enzyme-treated collagen can be used to produce a meat snack product.
  • a pretreatment of the collagen film for the process according to the present invention is not absolutely necessary, but can be carried out in accordance with the baked goods to be produced and the filling / overlay used are advantageous.
  • the method according to the invention is not tied to the use of certain baked goods or toppings / fillings, nor to the use of certain baking tins or working methods.
  • the pie dough can consist of flour, fat, salt, spices, leavening agents, water and / or milk and optionally sugar or can be a conventional yeast or puff pastry. After it has been rolled out, the dough is placed on a baking sheet or a box shape is lined with it. The dough is covered with a collagen film of the appropriate size, whereby it may also be sufficient to cover only the part that comes into contact with the filling.
  • the filling can be used from any type of meat emulsion, minced meat, vegetables, fruit, etc. in any degree of comminution and any dressing.
  • the pie batter covered with the collagen foil is now beaten up over the filling and baked under normal conditions. If necessary, after the collagen foil has been folded over the filling, the pate is covered with a further layer of dough and then baked.
  • pizzas and fruit cakes are basically the same.
  • a film of appropriate thickness can be used.
  • the collagen foil is moistened and gelatinized under the action of the baking heat by the liquid released from the filling or overlay during the cooking process.
  • the heat is not necessary for the edibility of the film, so that the method according to the invention can also be used advantageously, for example for covering prebaked cake bases with juicy fruit.
  • pretreat the film in such a way that it is placed directly on the dough or e.g. spraying a biscuit cake base with cold water or being briefly exposed to a hot steam surge.
  • the film does not allow any liquid to pass from the filling into the dough, so that the dough remains dry during baking, rises well and the finished baked goods become crispy.
  • the supporting or filling remains according juicier than to separate without using the collagen film, moreover, the collagen foil also offers the possibility of 'ver ⁇ different type fillings or conditions from each other, and thereby the migration of softwares ⁇ materials to stop, thereby enabling the flavors of the different fillings to their full extent.

Abstract

Bakery products comprising at least one dough part and at least one garnishing or filling are manufactured by a process in which the dough part is separated from the garnishing or filling by a collagen film which prevents liquid in the garnishing or filling from penetrating the dough part.

Description

Verfahren zur Herstellung von BackwarenProcess for the production of baked goods
BESCHREIBUNG Die Erfindung betrifft ein Verfahren zur Herstellung von Backwaren, die aus einem Teigbestandteil und mindestens einer Auflage und/oder Füllung aus einem Nahrungsmittel bestehen, welches während des Back¬ vorgangs oder bei anschließendem Stehenlassen Flüssig¬ keit und/oder Geschmackstoffe in den umgebenden Teig¬ bestandteil abgibt. t .DESCRIPTION The invention relates to a process for the production of baked goods which consist of a dough component and at least one support and / or filling from a foodstuff which contains liquid and / or flavorings in the surrounding dough during the baking process or when it is subsequently left to stand component dispenses. t.
In einen Teigmantel eingeschlossene oder auf eine Teigunterlage aufgebrachte Füllungen oder Auflagen aus Fleisch, Fisch, Käse, Obst oder verschiedenen anderen pikanten Zutaten erfreuen sich großer Beliebt¬ heit. Der Teigmantel kann dabei aus einem Blätter-, Mürbe-, Hefe-, Brot- oder Semmelteig bestehen und mit üblichen Zutaten wie Zucker, Salz oder anderen Gewür¬ zen abgeschmeckt sein.Fillings or toppings made of meat, fish, cheese, fruit or various other piquant ingredients enclosed in a dough jacket or applied to a dough base are very popular. The dough casing can consist of a puff pastry, short pastry, yeast, bread or bread dough and can be seasoned with conventional ingredients such as sugar, salt or other spices.
Als typische Backwaren, die in zahlreichen Varia¬ tionen mit verschiedenen Auflagen oder Füllungen bis zu hochgeschätzten Spezialitäten hin verfeinert wer¬ den, sind Pasteten in ihrer sehr breiten Gestaltungs¬ form, Pizzen und Kuchen zu nennen. Diese grundsätz¬ lichen Gestaltungsformen variieren entsprechend dem unterschiedlichen Brauchtum regionaler Küchen und treten als Abwandlungen der genannten grundlegenden Formen unter diversen Bezeichnungen in Erscheinung.Typical baked goods, which are refined in numerous variations with different toppings or fillings to highly valued specialties, include pies in their very broad design, pizzas and cakes. These basic design forms vary according to the different customs of regional kitchens and appear as modifications of the basic forms mentioned under various names.
Die Küche Frankreichs, die man wohl als klassische Heimat der Pasteten bezeichnen kann, kennt eine Viel¬ zahl von Variationen , von denen nur einige der be¬ kanntesten und verbreitetsten Beispiele genannt wer¬ den sollen: pate en croute, tourt a la bechamel , quiche lorraine, jambon en croute, diverse friands, z.B. carrees feuilletes au saumon, poissons feuillete's, pate pantin, roule au fro age, saucisson cuit brioche.The cuisine of France, which can be described as the classic home of pasties, knows a multitude of variations, of which only a few of the best-known and most common examples should be mentioned: pate en croute, tourt a la bechamel, quiche Lorraine, jambon en croute, various friands, e.g. carrees feuilletes au saumon, poissons feuillete's, godfather pantin, roule au fro age, saucisson cuit brioche.
Auch in der russischen Küche sind Pasteten bekannnt, beispielsweise die Lachspastete.Pasties are also known in Russian cuisine, for example salmon pate.
Aus der deutschen Küche sind zu nennen: Schinken im Brotteig, Leberkäse im Teigmantel und Kurländer Speck¬ kuchen.From the German kitchen there are: ham in bread dough, liver cheese in batter, and Kurländer bacon cake.
Neben dem aus Schwaben bekannten Blechkuchen sind die Quiche Lorraine und die Schweizer ähe und Gallette ein Begriff.In addition to the sheet cake known from Swabia, the quiche Lorraine and the Swiss near and galette are well known.
Beim Backen der Pasteten, die im folgenden als Bei¬ spiel für die genannten Backwaren genannt werden, gibt die Füllung im Verlaufe des Garvorgangs häufig Flüssigkeit ab, die in den umgebenden Teigmantel , insbesondere den Boden der Pastete eindringt und dort das Aufgehen des Teigs erschwert, häufig zu einem zumindest teilweisen Abreißen des Teigmantels ober¬ halb der Backform führt und/oder den aufgegangenen Teig durchfeuchtet.When baking the pies, which are mentioned below as an example for the baked goods mentioned, the filling frequently releases liquid in the course of the cooking process, which penetrates into the surrounding dough casing, in particular the bottom of the pate, and makes it difficult for the dough to rise there. often leads to at least partial tearing off of the dough jacket above the baking mold and / or moistens the risen dough.
Ähnliche Probleme treten infolge der Durchfeuchtung bei den anderen genannten Backwaren in Abhängigkeit von der von dem Füllmaterial abgegebenen Flüssig¬ keitsmenge auf, allgemein bekannt ist die Beobach¬ tung, daß beispielsweise bei Obstkuchen, wie Zwetschgenkuchen, gedecktem Apfelkuchen oder Obst¬ torten die Früchte beim Backen und/oder bei der spä¬ teren Lagerung derart große Mengen an Flüssigkeit abgeben, daß der darunter befindliche Teig durch¬ feuchtet wird.Similar problems occur as a result of the moisture penetration in the other baked goods mentioned, depending on the amount of liquid dispensed by the filling material, and it is generally known that fruit cakes, such as plum cake, covered apple cake or fruit pies, have fruit when baked and / or in the later storage, dispense such large quantities of liquid that the dough underneath is moistened.
Auch bei der Belegung von Pizzen, insbesondere von vorgebackenen tiefgefrorenen Pizzen, die nach dem Auftauen fertig gebacken werden, kommt es häufig zu _> It is also common when topping pizzas, especially pre-baked frozen pizzas that are baked after thawing _ >
einem Durchweichen des Bodens durch die von der Auf¬ lage abgegebene Feuchtigkeit.a soaking of the floor by the moisture given off by the support.
Der vorliegenden Erfindung lag die Aufgabe zugrunde, ein Verfahren zur Herstellung von Backwaren mit dem beschriebenen Aufbau bereitzustellen, bei dem die beschriebenen Nachteile des Durchweichens, Nichtauf¬ gehens des Teigs oder Abreißens des Teigmantels ver¬ mieden werden.The object of the present invention was to provide a process for the production of baked goods with the structure described, in which the disadvantages of soaking, non-rising of the dough or tearing of the dough casing described are avoided.
Diese Aufgabe wurde gelöst durch ein Verfahren gemäß den Merkmalen des Hauptanspruchs, bei dem der Teig¬ bestandteil mit einer eßbaren Kollagenfolie belegt, ausgekleidet oder umhüllt wird, auf die anschließend die Auflage oder Füllung gebracht wird. Die Trennung des Teigbestandteils der Backwaren von der Füllung oder Auflage durch die eßbare Kollagenfolie führt zu einer wirksamen Verhinderung der Durchfeuchtung der Teigunterlage bzw. Teighülle.This object was achieved by a method according to the features of the main claim, in which the dough component is covered, lined or wrapped with an edible collagen film, to which the support or filling is subsequently brought. The separation of the dough component of the baked goods from the filling or overlay by the edible collagen foil leads to an effective prevention of the moisture in the dough base or dough casing.
Der Teig an der Unterseite der Backware nimmt nur noch unwesentliche Mengen von Flüssigkeit auf, geht deshalb besser auf und ist nach dem Backen deutlich knuspriger als ohne Verwendung der Kollagenfolie. Es wurde weiterhin gefunden, daß bei Verwendung. der Kol¬ lagenfolie es erheblich seltener zu einem Aufreißen des Teigmantels kommt.The dough on the underside of the baked goods only absorbs insignificant amounts of liquid, so it rises better and is significantly crispier after baking than without using the collagen foil. It has also been found that when used. the collagen film, the dough casing tears open considerably less often.
Kollagenfolien sind als Schlauch- und Flachfolien bekannt. Sie werden beispielsweise in der DE-PS 642 922 beschrieben und können auf einer Foliengie߬ maschine, etwa gemäß DE-PS 842 825 und US-PS 2,747,228 gefertigt werden. Kollagenfolien finden für die verschiedensten Einsatzgebiete Verwendung. In der Medizintechnik, wie beispielsweise in der US-PS 2,747,228 und US-PS 3,014,024, werden sie als Zwischenprodukt zur Herstellung von chirurgischen Nähfäden gebraucht.Collagen foils are known as tubular and flat foils. They are described for example in DE-PS 642 922 and can be manufactured on a film casting machine, for example according to DE-PS 842 825 and US-PS 2,747,228. Collagen films are used for a wide variety of applications. In medical technology, such as in the US PS 2,747,228 and US Pat. No. 3,014,024, they are used as an intermediate for the production of surgical sutures.
Nach der DE-PS 19 45 527 werden Kollagenfolien als Hülle für Nahrungsmittel, nach US-PS 3,014,024 zum Einwickeln von Fleischererzeugnissen verwendet.According to DE-PS 19 45 527 collagen foils are used as a casing for food, according to US-PS 3,014,024 for wrapping meat products.
Eine für das erfindungsgemäße Verfahren geeignete eßbare Kollagenfolie wird aus Rinderhäuten gewonnen. Eine enthaarte Rinderhaut wird durch Schaben von Fleisch, Fett und Bindegewebe gereinigt. Zur Herstellung von Leder wird die äußere sogenannte Narbenseite in einer gleichmäßigen Dicke von 2 bis 4 mm - je nach Verwendungszweck - abgespalten. Der verbleibende innere Teil, der sog. Fleischspalt, besteht im wesentlichen aus der Reticularschicht des Coriums, der Lederhaut. Es stellt ein inniges Ge¬ flecht von Kollagenfasern dar,das mehr als 1 cm dick sein kann.An edible collagen film suitable for the process according to the invention is obtained from cattle hides. A depilated cow skin is cleaned by scraping meat, fat and connective tissue. To produce leather, the outer so-called grain side is split off with a uniform thickness of 2 to 4 mm - depending on the intended use. The remaining inner part, the so-called meat gap, essentially consists of the reticular layer of the corium, the dermis. It represents an intimate network of collagen fibers that can be more than 1 cm thick.
Durch chemischen und mechanischen Aufschluß werden die Kollagenfasern des Rinderhautspalts in die Form einer knetbaren Masse gebracht. Durch Versetzen mit Weichmachern und ggf. Vernetzungsmitteln sowie Ver¬ dünnen mit Wasser entsteht eine gießbare Masse. Selbstverständlich müssen diese und ggf. weitere Zusätze wie Farbstoffe, Gleit- und Trennmittel, Füll¬ stoffe u.a. für eine Anwendung bei dem erfindungs¬ gemäßen Verfahren lebensmitteltauglich sein. Die Kollagenfasermasse wird dann in gleichmäßiger Dicke auf ein geeignetes Förderband gebracht und darauf durch einen Trockentunnel geführt, wobei die Fasermasse zur Folie getrocknet wird. Zur Herstellung einer für das erfindungsgemäße Ver¬ fahren geeigneten Folie wird eine Kollagenmasse mit einem Trockenstoffgehalt von 0,5 bis 5 Gew.-%, vor¬ zugsweise 1 bis 3 Gew.-%, vorbereitet. Die Kollagen¬ masse enthält, bezogen auf den Gesamttrockenstoff¬ gehalt, zwischen 5 und 50 Gew-.%, vorzugsweise 20 bis 30 Gew.-% Gelatine. Daneben können zwischen 5 und 40 Gew.-% Weichmacher, vorzugsweise z.B. 15 bis 30 Gew.-5_ Glycerin und/oder Sorbit, sowie zwischen 5 und 25 Gew.-% Cellulosemehl eingemischt werden. Nach Vergießen der Folie auf ein geeignetes Förder¬ band und Trocknung in einem Heißluf tunnel wird die Folie in einer Stärke zwischen 10 und 100 um, vorzugs¬ weise 15 bis 25 μm in praktisch beliebiger Breite erhalten. Übliche Herstellungsbreiten sind 19, 33 und 57 cm.The collagen fibers of the bovine hide gap are brought into the form of a kneadable mass by chemical and mechanical digestion. A pourable mass is produced by adding plasticizers and, if appropriate, crosslinking agents and diluting with water. Of course, these and possibly other additives such as colorants, lubricants and release agents, fillers, etc. must be suitable for use in the process according to the invention. The collagen fiber mass is then brought to a suitable conveyor belt in a uniform thickness and then guided through a drying tunnel, the fiber mass being dried to form a film. A collagen mass with a dry matter content of 0.5 to 5% by weight, preferably 1 to 3% by weight, is prepared to produce a film suitable for the process according to the invention. The collagen mass contains, based on the total dry matter content, between 5 and 50% by weight, preferably 20 to 30% by weight, of gelatin. In addition, between 5 and 40% by weight of plasticizer, preferably for example 15 to 30% by weight of glycerol and / or sorbitol, and between 5 and 25% by weight of cellulose flour can be mixed in. After casting the film on a suitable conveyor belt and drying in a hot air tunnel, the film is obtained in a thickness between 10 and 100 μm, preferably 15 to 25 μm, in practically any width. Usual manufacturing widths are 19, 33 and 57 cm.
Zur Anpassung an den jeweiligen Einsatzzweck kann das Kollagen auf verschiedene Weise behandelt werden. Nach DE-PS 17 67 613 und DE-PS 19 60 935 kann die Kollagenfolie heißwasserlöslich gemacht werden, in¬ dem das Ausgangsmaterial einer Enzymbehandlung unter¬ worfen wird. Eine aus einem solchen Material gefer¬ tigte Folie kann zum Verpacken von portionierten Lebensmitteln verwendet werden, die in heißem Wasser zubereitet werden. Die ungeöffnete Packung wird dabei in heißes Wasser gegeben, und der Inhalt wird nach Auflösung der Folie frei.The collagen can be treated in different ways to adapt it to the respective purpose. According to DE-PS 17 67 613 and DE-PS 19 60 935, the collagen film can be made soluble in hot water by subjecting the starting material to an enzyme treatment. A film made from such a material can be used for packaging portioned foods which are prepared in hot water. The unopened pack is placed in hot water and the contents are released after the film has dissolved.
Gemäß US-PS 3,664,849 kann eine naßfeste Folie aus enzymbehandeltem Kollagen zur Herstellung eines Fleischimbißerzeugnisses verwendet werden. Eine Vorbehandlung der Kollagenfolie für das Ver¬ fahren gemäß der vorliegenden Erfindung ist nicht zwingend erforderlich, kann jedoch entsprechend der herzustellenden Backware und der verwendeten Füllung/- Auflage von Vorteil sein.According to US Pat. No. 3,664,849, a wet-strength film made from enzyme-treated collagen can be used to produce a meat snack product. A pretreatment of the collagen film for the process according to the present invention is not absolutely necessary, but can be carried out in accordance with the baked goods to be produced and the filling / overlay used are advantageous.
Das erfindungsgemäße Verfahren ist weder an die Ver¬ wendung bestimmter Backwaren oder Auflagen/Füllungen, noch an die Verwendung bestimmter Backformen oder Arbeitsweisen gebunden.The method according to the invention is not tied to the use of certain baked goods or toppings / fillings, nor to the use of certain baking tins or working methods.
Als Beispiele zur Veranschaulichung der Erfindung werden nachfolgend die Möglichkeiten bei der Her¬ stellung von Pasteten, Pizzen oder Kuchen erläutert. Der Pastetenteig kann aus Mehl, Fett, Salz, Gewürzen, Treibmitteln, Wasser und/oder Milch sowie ggf. Zucker bestehen oder ein üblicher Hefe- oder Blätter¬ teig sein. Nach dem Ausrollen wird der Teig auf ein Backblech gegeben oder eine Kastenform damit ausge¬ kleidet. Der Teig wird mit einer Kollagenfolie passen¬ der Größe abgedeckt, wobei es ggf. auch ausreicht, nur den Teil zu bedecken, der mit der Füllung in Berührung kommt. Die Füllung kann aus einer beliebi¬ gen Art von Fleischbrät, zerkleinertem Fleisch, Gemü¬ se, Obst usw. in jedem beliebigem Zerkleinerungsgrad und jede beliebige Zurichtung verwendet werden. Der mit der Kollagenfolie abgedeckte Pastetenteig wird nun über der Füllung zusammengeschlagen und unter üblichen Bedingungen gebacken. Gegebenenfalls wird die Pastete, nachdem die Kollagenfolie über die Füllung geschlagen wurde, mit einer weiteren Teig¬ schicht bedeckt und anschließend gebacken.The possibilities for the production of pies, pizzas or cakes are explained below as examples to illustrate the invention. The pie dough can consist of flour, fat, salt, spices, leavening agents, water and / or milk and optionally sugar or can be a conventional yeast or puff pastry. After it has been rolled out, the dough is placed on a baking sheet or a box shape is lined with it. The dough is covered with a collagen film of the appropriate size, whereby it may also be sufficient to cover only the part that comes into contact with the filling. The filling can be used from any type of meat emulsion, minced meat, vegetables, fruit, etc. in any degree of comminution and any dressing. The pie batter covered with the collagen foil is now beaten up over the filling and baked under normal conditions. If necessary, after the collagen foil has been folded over the filling, the pate is covered with a further layer of dough and then baked.
Die Anwendung bei Pizzen und Obstkuchen vollzieht sich in der prinzipiell gleichen Weise. Insbesondere um dem bei Obstkuchen, die mit den traditionell ver¬ wendeten Äpfeln, Kirschen, Pfirsichen, Pflaumen oder Beeren bereitet werden, verstärkt auftretenden Flüs- sigkeitsanfall Rechnung zu tragen, kann in diesen Fällen eine Folie entsprechender Dicke verwendet werden.The use for pizzas and fruit cakes is basically the same. In particular in order to increase the flow of fruit cakes that are prepared with the traditionally used apples, cherries, peaches, plums or berries. in such cases, a film of appropriate thickness can be used.
Durch die beim Garvorgang von der Füllung bzw. Auf¬ lage abgegebene Flüssigkeit wird die Kollagenfolie befeuchtet und gelatiniert unter Einwirkung der Back¬ hitze. Die Hitzeeinwirkung ist jedoch für die Eßbar¬ keit der Folie nicht erforderlich, so daß das erfin¬ dungsgemäße Verfahren ebenso beispielsweise zum Be¬ legen von vorgebackenen Tortenböden mit saftreichem Obst vorteilhaft verwendet werden kann.The collagen foil is moistened and gelatinized under the action of the baking heat by the liquid released from the filling or overlay during the cooking process. However, the heat is not necessary for the edibility of the film, so that the method according to the invention can also be used advantageously, for example for covering prebaked cake bases with juicy fruit.
Es ist auch möglich, eine Vorbehandlung der Folie in der Art vorzunehmen, daß diese direkt vor dem Auf¬ legen auf den Teig oder z.B. einen Bisquittortenboden mit kaltem Wasser besprüht oder kurzeitig einem heißen Dampfschwall ausgesetzt wird.It is also possible to pretreat the film in such a way that it is placed directly on the dough or e.g. spraying a biscuit cake base with cold water or being briefly exposed to a hot steam surge.
Die Folie läßt auch im Gelzustand keine Flüssigkeit aus der Füllung in den Teig übertreten, so daß der Teig beim Backen trocken bleibt, gut aufgeht und die fertige Backware knusprig wird.Even in the gel state, the film does not allow any liquid to pass from the filling into the dough, so that the dough remains dry during baking, rises well and the finished baked goods become crispy.
Die Auflage bzw. Füllung bleibt entsprechend saftiger als ohne Verwendung der Kollagenfolie, darüberhinaus bietet die Kollagenfolie auch die Möglichkeit ,' ver¬ schiedenartige Füllungen oder Auflagen voneinander zu separieren und dadurch das Wandern von Geschmacks¬ stoffen zu unterbinden, wodurch es ermöglicht wird, die Geschmacksnuancen der unterschiedlichen Füllungen in vollem Umfang zur Geltung zu bringen. The supporting or filling remains according juicier than to separate without using the collagen film, moreover, the collagen foil also offers the possibility of 'ver¬ different type fillings or conditions from each other, and thereby the migration of Geschmacks¬ materials to stop, thereby enabling the flavors of the different fillings to their full extent.

Claims

9PATENTANSPRÜCHE 9 PATENT CLAIMS
1. Verfahren zur Herstellung von Backwaren, bestehend aus einem Teigbestandteil und mindestens einer Auf¬ lage und/oder Füllung aus einem während des Backvor¬ gangs und beim Stehenlassen in gebackenem Zustand Feuchtigkeit und/oder Geschmackstoffe abgebenden Nahrungsmittel, dadurch gekennzeichnet, daß der Teig mit einer eßbaren Kollagenfolie belegt, ausgekleidet oder umhüllt wird, auf oder in welche die Auflage oder Füllung gebracht wird, und daß die belegte/gefüllte Teigware anschließend ggf. gebacken wird.1. A process for the production of baked goods, consisting of a dough component and at least one support and / or filling from a food and / or flavoring releasing food during the baking process and when left standing in the baked state, characterized in that the dough with an edible collagen foil is topped, lined or wrapped, on or into which the support or filling is placed, and that the filled / filled pasta is then baked if necessary.
2. Verfahren nach Anspruch 1 , dadurch gekennzeichnet, daß es sich bei dem verwendeten Teig um einen Blätter- , Mürbe-, Hefe-, Brot- oder Semmelteig han¬ delt.2. The method according to claim 1, characterized in that the dough used is a puff pastry, short pastry, yeast, bread or bread dough.
3. Verfahren nach Anspruch 1 oder 2, dadurch gekenn¬ zeichnet, daß es sich um eine vorgebackene Backware handelt.3. The method according to claim 1 or 2, characterized gekenn¬ characterized in that it is a pre-baked baked goods.
4. Verfahren nach einem der Ansprüche 1 bis 3, dadurch gekennzeichnet, daß es sich bei der Backware um eine Pastete, Pizza oder einen Kuchen handelt.4. The method according to any one of claims 1 to 3, characterized in that the baked goods are a pate, pizza or a cake.
5. Verfahren nach einem der Ansprüche 1 bis 4, dadurch gekennzeichnet, daß eine Kollagenfolie ver¬ wendet wird, die eine Dicke zwischen 10 und 100 um, vorzugsweise 15 bis 25 um aufweist.5. The method according to any one of claims 1 to 4, characterized in that a collagen foil is used which has a thickness between 10 and 100 µm, preferably 15 to 25 µm.
6. Verfahren nach einem der Ansprüche 1 bis 5, dadurch gekennzeichnet, daß die verwendete Kollagen¬ folie vorbehandelt ist. 6. The method according to any one of claims 1 to 5, since d urch in that the collagen foil ¬ used is pre-treated.
PCT/EP1990/000188 1989-02-08 1990-02-03 Process for manufacturing bakery products WO1990009105A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE3903673A DE3903673A1 (en) 1989-02-08 1989-02-08 METHOD FOR PRODUCING BAKERY PRODUCTS
DEP3903673.1 1989-02-08

Publications (1)

Publication Number Publication Date
WO1990009105A1 true WO1990009105A1 (en) 1990-08-23

Family

ID=6373624

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP1990/000188 WO1990009105A1 (en) 1989-02-08 1990-02-03 Process for manufacturing bakery products

Country Status (5)

Country Link
EP (1) EP0383134A1 (en)
AU (1) AU5107290A (en)
DD (1) DD296829A5 (en)
DE (1) DE3903673A1 (en)
WO (1) WO1990009105A1 (en)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU644463B2 (en) * 1990-07-25 1993-12-09 Devro Limited Moisture barrier film
GB9016340D0 (en) * 1990-07-25 1990-09-12 Devro Inc Moisture barrier film
GB2262245B (en) * 1990-07-25 1994-03-30 Devro Ltd Moisture barrier film
DE69200736T2 (en) * 1991-03-11 1995-04-27 Unilever Nv Puff pastry laminates.
KR960703519A (en) * 1993-09-06 1996-08-31 에이치 드 로이 Filled Laminate Dough
DE10206577C1 (en) * 2002-02-18 2003-04-17 Oliver Schieke Semi-finished filled roll, used for making baked snack, has lower dough shell, chilled filling of steamed seasoned mixture of chopped onion, bacon dice, eggs and low fat quark and dough shell with numerous small holes
DE102007030732A1 (en) * 2007-07-02 2009-01-08 Roth, Erika Film wrapping, for sliced sausage and bread rolls, prevents the entry of moisture using an organic film material which is tasteless and edible

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3551161A (en) * 1969-01-02 1970-12-29 Esther Whitestone Method of preparing a proteinpotato article
DE2835700A1 (en) * 1978-08-16 1980-02-28 Karl Wissner Hygienic snack for quick, convenient consumption - contains bread casing, pref. lined with moisture adsorber or repellent, and filled completely with food

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE607185C (en) * 1932-06-25 1934-12-19 W U H Kuechle G M B H Process for preventing damp layers from getting wet, especially when making baked goods
DE1951094A1 (en) * 1969-10-10 1971-04-22 J Heinrich Wes Loh Ohg Fa Ready-to-eat storable fruit tarts prod- - uction process

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3551161A (en) * 1969-01-02 1970-12-29 Esther Whitestone Method of preparing a proteinpotato article
DE2835700A1 (en) * 1978-08-16 1980-02-28 Karl Wissner Hygienic snack for quick, convenient consumption - contains bread casing, pref. lined with moisture adsorber or repellent, and filled completely with food

Also Published As

Publication number Publication date
AU5107290A (en) 1990-09-05
EP0383134A1 (en) 1990-08-22
DD296829A5 (en) 1991-12-19
DE3903673A1 (en) 1990-08-09

Similar Documents

Publication Publication Date Title
US4275082A (en) Frozen puff pastry and edible insert combination and process
EP0421509A1 (en) Food product
DE2759046C3 (en) Food product with a flaky texture and process for its manufacture
DE2449902C2 (en)
WO1990009105A1 (en) Process for manufacturing bakery products
JPH0697936B2 (en) Edible and bakeable container and method for producing the same
AT519914B1 (en) dough
DE2400129A1 (en) Savoury snack foods prodn. - by wrapping spiced minced meat mixture in bread roll dough and baking
EP3785542B1 (en) Method for manufacturing a layered food product
CH625942A5 (en)
DE4209694A1 (en) Prodn. of filled durable baked goods - by applying filling contg. fat and water between layers of dough, sealing, and baking, drying or toasting
EP0869717A2 (en) Smoked baked products and process for the production thereof
EP0855139B1 (en) Process for the preparation of a food product
DE3602062A1 (en) Production of a potato pancake having a coating
DE60113373T2 (en) Process for the preparation of a salty snack product
DE1284912B (en) Process for the rapid production of cakes or desserts without a baking process
EP2656735B1 (en) Separable baked good
WO2001080653A1 (en) Method for baking flour containing products in tubular cellulose film and resulting product
RU2201682C2 (en) Method for preparing laminated yeast-containing semi-finished product
DE2515224C3 (en) Cut-resistant ready-made meal and process for its production
CH695129A5 (en) Breaded foods.
DE4020008C2 (en)
WO1998048634A2 (en) Dough-containing foodstuff
DE10206577C1 (en) Semi-finished filled roll, used for making baked snack, has lower dough shell, chilled filling of steamed seasoned mixture of chopped onion, bacon dice, eggs and low fat quark and dough shell with numerous small holes
DE102024101166A1 (en) Process for producing a meat product and corresponding meat product

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AU BR CA FI JP NO US

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): AT BE CH DE DK ES FR GB IT LU NL SE

NENP Non-entry into the national phase

Ref country code: CA